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Monday, November 10, 2008

The Best Broccoli Ever


As part of my research I subscribed to a bunch of cooking blogs on google reader. I stumbled upon The Amateur Gourmet who posted a fabulous recipe for roasted broccoli. This recipe roasts the broccoli to perfection and the lemon gives it a great twist. I seriously couldn't stop eating it and I don't usually chow down on broccoli!

Ingredients:
2 large bunches of broccoli
6 tbsp olive oil (divided)
1.5 tsp kosher salt
1/2 tsp fresh ground pepper
4 cloves of garlic
1 lemon
1/3 cup Parmesan cheese

Directions:
Preheat oven to 425
Take 2 large bunches (I just used one - cooking for two!) of broccoli and cut into medium sized florets.
Either dry the broccoli thoroughly or do what I did and not wash it (I'm not squeamish).
Place the broccoli on a cookie sheet and toss with olive oil (recipe calls for 5 tbsp, I used about 2 tbsp), kosher salt and fresh ground pepper.
Add sliced garlic (I am lazy so I used pre-diced garlic) and toss.
Roast in the oven for 20-25 minutes until the edges of the florets are brown.
When its done, take it out of the oven, zest and squeeze lemon over the broccoli (I used 1/2 lemon).
Add the rest of the olive oil and Parmesan cheese and toss to coat

It really is divine, trust me. I also made a rather bland Chicken Stroganoff that I won't bore you with. I'd rather have had a whole plate of broccoli!



Linked to Not So Homemade What's Cooking Wednesday.

Labels:

3 Comments:

Blogger Megan said...

I love your way of cooking. Whatever happens happens. Eat and be merry!!! Thanks for sharing.

December 27, 2011 at 2:08 AM  
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C + C Marriage Factory: The Best Broccoli Ever

The Best Broccoli Ever


As part of my research I subscribed to a bunch of cooking blogs on google reader. I stumbled upon The Amateur Gourmet who posted a fabulous recipe for roasted broccoli. This recipe roasts the broccoli to perfection and the lemon gives it a great twist. I seriously couldn't stop eating it and I don't usually chow down on broccoli!

Ingredients:
2 large bunches of broccoli
6 tbsp olive oil (divided)
1.5 tsp kosher salt
1/2 tsp fresh ground pepper
4 cloves of garlic
1 lemon
1/3 cup Parmesan cheese

Directions:
Preheat oven to 425
Take 2 large bunches (I just used one - cooking for two!) of broccoli and cut into medium sized florets.
Either dry the broccoli thoroughly or do what I did and not wash it (I'm not squeamish).
Place the broccoli on a cookie sheet and toss with olive oil (recipe calls for 5 tbsp, I used about 2 tbsp), kosher salt and fresh ground pepper.
Add sliced garlic (I am lazy so I used pre-diced garlic) and toss.
Roast in the oven for 20-25 minutes until the edges of the florets are brown.
When its done, take it out of the oven, zest and squeeze lemon over the broccoli (I used 1/2 lemon).
Add the rest of the olive oil and Parmesan cheese and toss to coat

It really is divine, trust me. I also made a rather bland Chicken Stroganoff that I won't bore you with. I'd rather have had a whole plate of broccoli!



Linked to Not So Homemade What's Cooking Wednesday.

Labels: